When it comes to protecting your clients against food-borne illness, one of the most effective tools is food safety in fridges. We often find that simple practices are often neglected in fridges, so we have compiled a list of easy tips and changes you can make to ensure that food safety is commonplace.
Keep it covered:
All items in fridges should always be sealed or covered, unless the food items are whole and/or unprocessed.
By writing down the date you open the product, you’ll know how long it is still safe to use. The manufacturer’s expiration date may be on the packaging, however some foods need to be used within a certain time period of being opened.
Prepared foods also have a limited shelf life, and therefore need to be date coded. Ways to do this include, using containers you can write on, freezer bags with write-on tabs, or simply jotting down the date on a piece of freezer tape and sticking it on the package.
Sealable containers are always your best bet. Date-coding should be made a habit, because it is often neglected in food establishments.
Remove expired foods:
Expired foods increase the risk of food borne illness and should be removed from the fridge. This point expresses the need for date coding.
In order to ensure that food is properly chilled, cold air needs to be able to circulate around the food. Proper packing will also help maintain the integrity of the product.
Wipe-up spills immediately:
This ensures that bacteria cannot be spread through cross-contamination.
Clean out the fridge and freezers frequently:
This must be part of the kitchen cleaning routine, with a specific focus on containers and shelves. The units themselves should fall under the deep cleaning schedule.